Aveyron Prune Tart

Patisserie

https://www.cutoutandkeep.net/projects/aveyron-prune-tart • Posted by Constable & Robinson

ARTE AUX PRUNEAUX AVEYRONNAISE This is the traditional dessert from Aveyron, the part of France where I come from. At home, I tend to use an Aubrac tea bag, which is an infusion of local plants, instead of an English breakfast tea bag. It doesn’t make a big difference, however, it’s just the tradition. Serves 10 (24cm tart) / Preparation time: 20 + 15 minutes / Proving time: 2 hours at room temperature + 1 hour in the fridge / Baking time: 35–45 minutes at 180°C/350°F/Gas Mark 4 You will need a 24cm tart tin

You will need

2 pinch Of ground Cinnamon
For the fouace dough
8 g Fresh Yeast 75 ml Full fat or semi- Skimmed Milk 250 g White Bread Flour (T55) 4 g Salt 85 g Caster Sugar 1 Medium Egg 1 tsp Orange Flower Water 40 g Soft Butter , diced 1 Beaten Egg , to glaze
For the prune compote
500 g Stoned dried Agen Prunes 50 g Caster Sugar 1 tsp Vanilla Extract 1 English breakfast Tea Bag 1 tbsp Dark Rum

Project Budget

Time

Difficulty

Description

ARTE AUX PRUNEAUX AVEYRONNAISE This is the traditional dessert from Aveyron, the part of France where I come from. At home, I tend to use an Aubrac tea bag, which is an infusion of local plants, instead of an English breakfast tea bag. It doesn’t make a big difference, however, it’s just the tradition. Serves 10 (24cm tart) / Preparation time: 20 + 15 minutes / Proving time: 2 hours at room temperature + 1 hour in the fridge / Baking time: 35–45 minutes at 180°C/350°F/Gas Mark 4 You will need a 24cm tart tin

Instructions

1. Make the fouace dough following the brioche method. Prove for 2 hours in a warm place, then put in the fridge for 1 hour. Or rest overnight in the fridge.

2. Make the prune compote: put the prunes, caster sugar, ground cinnamon and vanilla extract in a large pan and cover with water. Simmer for 10 minutes, stirring occasionally. Put the tea bag in the pan and infuse for 15 minutes. Drain the prunes and keep the cooking juice to adjust the consistency of the compote. Blitz the prunes with the dark rum in a food processor, gradually adding a little prune cooking juice to lighten the mix. Cool for 1 hour at room temperature.

3. Line the tart tin and cut away the excess pastry with a knife. Spread out the prune compote and make a lattice pattern on top with the leftover dough.

4. Brush the dough with the beaten egg and bake the tart for 25 minutes. Cover it with foil to prevent it from burning and continue to bake for another 10–20 minutes. Cool in the tin.